HEALTHY WEEKLY WW MEAL PREP FOR WEIGH LOSS | WEIGHT WATCHERS!!

All points are for ww blue plan.
?BREAKFAST / GREEN SMOOTHIES
!! I do not add points for blended fruit !!

OPTION #1 – Banana, Blueberry + Kale

OPTION #2 – Raspberries, Banana, + kale

OPTION #3 – Banana, Peaches, + kale

OPTION #4 – Banana, Strawberries, + Kale

?Greek Yogurt Cubes (1 POINT) Chobani Greek Yogurt W/ Passion fruit on the bottom, add to ice tray and freeze, add to smoothies for Greek yogurt cubes.

?KALE CHIPS (0 POINTS)
– head of kale
– 3 tbsp lemon juice
– 2 tbsp nutritional yeast
– salt + pepper, garlic powder

How to make:
Add kale and seasonings, oil spray, lemon juice, and nutritional yeast and toss together well. Bake on sheet lined
with parchment paper on 375 for 20 minutes or until kale is crispy. Check half way thru so it doesn’t burn 🙂

?LUNCH Roasted Ranch Potatoes, Roasted Veg, BBQ Pulled Chicken
RANCH POTATOES – MADE 5 SERVINGS 1/2 CUP IS 3SP
ROASTED VEG – 0SP
BBQ PULLED CHICKEN – 0SP

What you need:
– 3 russet potatoes
– 2 tbsp ranch seasoning mix + dried parsley
– olive oil spray

– 1 1/2 cup frozen Squash
– 2 Broccoli crowns
– 1/3 cup diced purple onion
– everything bagel seasoning + garlic powder
– olive oil spray

– 4 Chicken Breast
– 1 cup sugar free G Hughes BBQ Sauce
– garlic powder
– olive oil spray

How to make:
Wash and cut potatoes, season with 2 tbsp ranch seasoning mix + dried parsley, and spray with olive oil spray, then place on a sheet pan lined with parchment paper. Bake on 450 for 45 minutes.

Add vegetables on a pan lined with parchment paper, add oil spray, everything but the bagel seasoning + garlic powder, and Bake on 375 for 30-35 minutes.

Add chicken breast into skillet and let cook on each side, then cut your breast and let cook 15 minutes on
medium heat, then shred your chicken, add 1 cup bbq sauce total and garlic powder and stir your chicken, cook on high
until chicken gets crispy on the edges. I cooked about 15-18 minutes, stirring half way through.

?DINNER GARLIC PARM SHRIMP + QUINOA
SHRIMP – 2 servings – 2SP / 3-4 Servings – 1SP. If you can get 3-4 servings out of the shrimp it is only 1sp. I add a few shrimps into a big Quinoa bowl and try to make it go further so it stays at 1SP!

QUINOA – 1/2 cup is 3SP!

What you need:
– 12 oz bag of frozen shrimp
– 1 tbsp minced garlic
– 1 tbsp lemon juice
– 3 tbsp SE Grocers Garlic Parm Wing Sauce ( found at WINN DIXIE)
– extra virgin olive oil spray

– 1 cup dry quinoa
– salt + pepper, garlic powder, dried parsley

What you need:
Cook Quinoa based of instructions on the bag add your seasonings for flavor.

Cook your shrimp in a skillet sprayed with olive oil spray and 1 tbsp minced garlic
then once done cooking add lemon juice and toss.

Next add shrimp and sauce toss together until shrimp is coated well.

MERCH HERE ???

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